3/4 c. mayonnaise
1 pkg. cream cheese
3/4 c. sour cream
1 can artichoke bottoms
1 c. Parmesan cheese
1 tsp. Italian seasoning
1 loaf pumpernickel bread

Preheat oven to 350°F. Dice artichoke bottoms. Combine ingredients in bowl, keeping 1/4 cup Parmesan cheese for topping. Place mixture into oven-safe glass dish and top with remaining Parmesan cheese.

Bake for 30 minutes. Remove from oven and serve on pumpernickel bread.